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🍞 No-Knead Everything Bread
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| :fork_and_knife_with_plate: Serves | ⏲️ Total Time |
|---|---|
| 1 loaf | 11.05 hours |
🧂 Ingredients
- 🌾 660 g bread flour
- 💧 510 g cool water
- 🦠 0.5 tsp instant yeast
- 🧂 12 g salt
- 🥯 18 g Everything Bagel Topping
- 🫒 25 g olive oil
- 🥯 1 Tbsp Everything Bagel Topping
:cooking: Cookware
- 1 large bowl
- 1 plastic wrap
- 1 14" to 15" long lidded stoneware baker or 9" to 10" round lidded baking crock
📝 Instructions
Step 1
Weigh your bread flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the cool water, instant yeast, salt, Everything Bagel Topping, and olive oil in a large bowl to make a sticky dough. Or beat in a stand mixer for 3 minutes.
Step 2
Cover with plastic wrap, and let rest at room temperature overnight, or for at least 8 hours; the dough will become bubbly and rise quite a bit, so make sure it's in a large bowl.
Step 3
Lightly grease a 14" to 15" long lidded stoneware baker or 9" to 10" round lidded baking crock. Our bread baking crock and bread pot are both great choices.
Step 4
Turn the dough onto a generously floured surface; the dough will be slack. To shape the loaf, fold the dough over onto itself using a bench knife or well-floured hands. Because the dough is slightly sticky, it's best to work quickly.
Step 5
Place the dough in the prepared pan, smooth-side up.
Step 6
Cover and let rise at room temperature for about 2 hours, until a slight indentation remains when you poke it with your finger.
Step 7
Just before baking, spritz or brush the dough with water and sprinkle with about 1 tablespoon Everything Bagel Topping over the dough. Using kitchen scissors, make several 1/2" deep cuts in a decorative pattern on the top of the dough to allow the bread to expand.
Step 8
Replace the lid on the pot and put it in a cold oven; set the temperature to 450°F.
Step 9
Bake the bread for 50 minutes (start the timer once the bread goes into the oven), then remove the lid and continue to bake for another 5 to 10 minutes, until it's deep brown in color, and a digital thermometer inserted into the center registers about 205°F.
Step 10
Remove the bread from the oven, turn it onto a rack, and cool before slicing.
Step 11
Store leftover bread in a plastic bag at room temperature for several days. For longer storage options, see our blog post, Freezing no-knead bread dough, for details.